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The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver
Raymond Calvel
€ 137.65
€ 135.45
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Description for The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver
Paperback. .
At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: ... Read more
At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: ... Read more
Product Details
Publisher
Springer-Verlag New York Inc.
Format
Paperback
Publication date
2013
Condition
New
Weight
585g
Number of Pages
207
Place of Publication
New York, NY, United States
ISBN
9781475768114
SKU
V9781475768114
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-1
Reviews for The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver
For all of us English speakers who are passionate bakers of French bread, it is wonderful indeed that at last we have the English translation of this seminal book by its most famous contemporary master, Professor Raymond Calvel. James J. MacGuire and Ronald L. Wirtz have labored long and lovingly to present the Professor's generous spirit as well as his ... Read more